Cayenne pepper

Boston butt, 12-hour smoke at 225F, apple wood. Bark is mandatory. Internal temp 203F and a rest in butcher paper makes it pull apart perfectly.

Liquid smoke in the rub, very low oven, overnight cook. Gets you to 80% of the real thing. For apartment cooks who want to try.

Gochujang and sesame in the rub, kimchi slaw instead of coleslaw. The same smoking technique with a Korean BBQ finish.